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Unread 01-25-2009, 08:50 PM   #1
QDoc
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Default Not your usual fat up fat down question

The other day I saw a very nice brisket photo. Sorry, I can't find it now. I'm sure it was presented with a thin trimmed fat layer on top and upon which was a nice layer of rub. I have been instructed by several experts
not to apply rub to the fat as it is usually on the bottom and trimmed for serving. How do you do yours?
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Unread 01-25-2009, 08:57 PM   #2
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Depends somewhat on what cooker you are using. Anything vertical, it probably makes sense to have the fat cap on the bottom to help protect the meat from drying out due to the heat coming from below.

If so, it makes no sense to put rub on the fat cap.
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Unread 01-25-2009, 09:01 PM   #3
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MMMmmmmm...fat on top to drain into the meat....mmmmmmmmm
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Unread 01-25-2009, 09:08 PM   #4
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good question..."new" UDS and have not tried a brisket on it yet. I had not thought of this yet but I see the benefits of using the fat as a heat shield and flavor enhancer while it cooks. If anything, fat down will smell out of this world during the cook on a UDS
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Unread 01-25-2009, 09:20 PM   #5
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Fat up or fat down...my brisket sucks lately.

I'm going to do whatever Bigmista does...
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Unread 01-25-2009, 09:27 PM   #6
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Here is some good reading on the fat cap up or down question from the archives

http://www.bbq-brethren.com/forum/ar...p/t-13021.html
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Unread 01-25-2009, 10:37 PM   #7
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I'm a fat cap down believer now. I used to be fat side up. I think it's better down. There is little benefit to rubbing the fat unless you are going to eat the fat too.
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Unread 01-26-2009, 02:34 AM   #8
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I like the fat between the meat and the heat. On the UDSs, and WSM it's fat side down. On the offsets, it's fat side up. I rub both the fat and the lean. I still rub both sides though...
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Unread 01-26-2009, 07:24 AM   #9
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Quote:
Originally Posted by QDoc View Post
The other day I saw a very nice brisket photo. Sorry, I can't find it now. I'm sure it was presented with a thin trimmed fat layer on top and upon which was a nice layer of rub. I have been instructed by several experts
not to apply rub to the fat as it is usually on the bottom and trimmed for serving. How do you do yours?
I think he is asking about serving and if you put rub on the fat side when cooking (either up or down).

I do put rub on the fat side, but I really don't know why, it get's cut off before serving anyway.
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Unread 01-26-2009, 09:28 AM   #10
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Fat side down 1 or 2 hours fat up the rest of the way on my bds.
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Unread 01-26-2009, 10:14 AM   #11
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Fat side well trimmed and then fat cap up. I do Brisket in my WSM with water in the bowl, but the self basting of fat cap up helps, I think. But then what do I know...
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Unread 01-26-2009, 11:06 AM   #12
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Fat cap up in the spicewine.....
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Unread 01-26-2009, 06:28 PM   #13
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http://www.bbq-brethren.com/forum/sh...ad.php?t=55517

This is the photo I was talking about. It is presented fat up covered with rub.
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Unread 01-26-2009, 07:38 PM   #14
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I have done fat cap up and down with no triming, I perfer the ones done fat cap down...they just taste better and the brisket is just too tough to get any "self basting" from the fat cap up.
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Unread 01-26-2009, 07:55 PM   #15
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Did a brisket last night in my new UDS and I did it fat side down. Turned out ok, I left it on too long. Need a new thermometer.
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